My favorite breakfast will almost always includes eggs, cooked in one way or the other.

There are two variations I like to make for this invention. The first is burrito type. The other is quesadilla type.

I love it so much I started buying tortillas from Costco and I even manage to finish the pack before it goes bad.

What I like best about it, is that each type can have endless possibilities. So here are some suggestions.

Breakfast Burrito Omelet with Avocado, Tomatoes and Spinach

This is a very easy recipe but I will go over it step by step.

Step 1 – Make an omelet

It doesn’t get any easier than that. Just start with a regular omelet. Scramble the eggs in a bowl and add what you usually add, salt, pepper, etc.

Pour into a pan the size of a tortilla.

Step 2 – Cover with tortilla

Before the omelet is fully cooked, cover it with tortilla.

Doing that will allow the omelet to “stick” to the tortilla and become one with it.

You can cover the pan or not. Up to you.

Step 3 – Flip it over

This step can be optional. I like to heat up my tortilla so I flip it over.

I also flip it over when I add cheese and I want it to melt.

Step 4 – Add whatever you want

This is the fun part. You take the hot tortilla to a plate and start adding what you like.

This time I added avocado, spinach and cherry tomatoes cut in half.

You can add cold cuts, other vegetables or whatever looks right at the moment.

Step 5 – Enjoy

Roll your tortilla and enjoy.

Most cases I put too much stuff in it so it is hard to roll so make sure you don’t do that.

Breakfast Quesadilla With Two Eggs, Feta Cheese and Za’atar

This is very similar to the previous recipe but there are couple of things you must pay attention to.

1. You start with the tortilla so make sure the pan is on a low heat. Otherwise, it will just burn the tortilla.
2. You have to cover. Because there is a tortilla on the top and the bottom, there is not enough heat to cook the eggs if you don’t cover. And you can’t really flip it over until it is cooked.

Other steps are mostly the same. Remember you can have your own variation.

Step 1 – tortilla

Start by placing tortilla on a warm (not hot) plate.

Step 2 – filling

Start putting inside the pan whatever you want to be in your quesadilla. I added feta cheese, two whole egg and some Za’atar.

Step 3 – tortilla cover

Cover with the second tortilla.

Step 4 – cook

Cover the pan and let it cook slowly. It will take a few minutes because of the indirect heat and the low temperature. But don’t rush it and don’t try to flip it unless it is close to being done.

Step 5 – eat

Before you eat, let it cool off. It will be very hot.

That’s it. Obviously, as I said, there are endless possibilities.

Another favorite of mine is the shakshuka version.

Which one do you like to make? Share in the comments below!

<p>The post Reinvented Breakfast Burrito Recipe first appeared on The Balanced Kitchen.</p>

But many people feel like they are incapable of making them well.

The truth is, eggs are actually quite simple, they just need a little bit of attention.

So today I want to break down for you the different ways to cook an egg so that you can add these to your rotation for breakfasts, lunches, and dinners and then next time I will talk about different ways to use eggs in baking (i.e., beating an egg in all its stages).

Here’s the pie chart illustrating the preferred methods of cooking eggs based on the estimated popularity:

• Boiled Eggs: 30%
• Scrambled Eggs: 25%
• Fried Eggs: 20%
• Poached Eggs: 10%
• Omelets: 10%
• Other: 5%

Hard-Boiled Eggs:

When to eat them

Hard-boiled eggs are a lunchbox and breakfast-on-the-go staple for our family. I also use them for egg salad, deviled eggs, and sliced up on a salad.

How to cook them

Put the number of eggs you would like to hard-boil in a pot of cold water.

Bring the pot of water to a boil. When it reaches boiling, take the lid off a set a timer for 10 minutes.

When the timer goes off, pour the hot water down your kitchen sink and run the eggs under cold water for a few moments to cool them down.

To peel them, knock them on their larger end, where there is likely an air bubble so that you can break through easily and get the shell off without losing too much of the white.

Soft-Boiled Eggs:

When to eat them

We love these for breakfast. I grew up with eggs cups where you would just take off the small top, sprinkle in some salt and pepper, and dip toast fingers into the yolk, before eating the white.

My husband grew up scooping them out into a bowl. Both ways are delicious!

How to cook them

Bring a pot of water to a boil. Using a slotted spoon, gently place the eggs into the boiling water.

Set a timer for 5 minutes.

When the timer goes off, pour the hot water down your kitchen sink and run the eggs under cold water. Gently crack the eggs around the small top, open the top, and serve in your favorite way.

Scrambled Eggs:

When to eat them

Breakfast is the obvious answer here, but my kids love scrambled egg sandwiches and we also will have scrambled eggs loaded with vegetables and cheese for quick weeknight dinners.

How to cook them

Here is the no frills, super easy method we use in our house that constantly blows people away.

No dirty bowls or splashes of milk required! Melt some butter, about 1 Tablespoon for 1-2 eggs, more as you go up in number of eggs, in a frying pan over a medium-high heat..

Crack your eggs directly into the pan. Salt and pepper to taste.

Just as the egg white starts to solidify a tiny bit, use a spoon or spatula to break up the yolk and mix up the egg. Scramble to your level of dry-ness.

Fried Eggs:

When we eat them

Breakfast and dinner, unless we’re eating lunch at home and then they are a solid option then, too.

For breakfast we’ll have them with toast, with eggs, or in a sandwich.

For dinner we’ll have them on top of grains, mixed into pastas, or with toast.

How to cook them

Melt some butter, about 1 Tablespoon for 1-2 eggs, more as you go up in number of eggs, in a frying pan over a medium-high heat.

Crack your eggs into the pan and salt and pepper to taste.

Watch the eggs pretty closely as you get used to frying eggs and your stove.

If the edges start to get too crispy before the center is cooked, turn the heat down to medium and cover the pan with a lid for a minute or so.

When the white is solid but the yolk is still liquid-y, slide a thin spatula underneath the egg to gently lift it out of the pan to put it on your plate.

Omelet:

When to eat them

Breakfast, lunch (leftovers), or dinner!

How to cook them

The first thing you need to know about making an omelet is that any fillings that you are going to put in that would need to be cooked, need to be cooked before you start making your omelet.

So any onion or vegetables that you wanted sautéed, sauté them first, or better yet, use leftovers! I love leftover roasted vegetables in an omelet (or frittata! See below).

Grated cheese or sliced up cooked/deli meat are also good additions. So once you have your fillings prepared and ready to go, crack two eggs into a bowl and beat well, until it is completely blended, no clear whites left. Salt and pepper the beaten eggs.

Melt 1 Tablespoon of butter in an 8-inch frying pan over a medium-high heat. Swirl the butter around so that the whole bottom of the pan in coated. If you need to add a little more butter, go ahead and do that.

Once the butter has stopped sizzling, pour your eggs in.

Gently use a spatula to move the eggs around a little bit (it will look sort of like waves), so that they are evenly distributed across the pan.

Cook for 1-2 minutes, or until the edges look crisp but the middle is still kind of wet, but not flowing liquid. Place your fillings in the middle and fold over either in half to make a half-circle or in thirds.

Gently slide the omelet off onto a plate. Don’t worry if the middle isn’t completely solid, it will still keep cooking off the heat.

Serves 1-2 people, increase number of eggs and size of pan as necessary. And, if it all falls apart, then just scramble it up and serve as loaded scrambled eggs!

Or if this is too scary, use my waffle omelet recipe until you are comfortable/forever!

Frittata:

When to eat them

Anytime! They are amazing hot or room temperature.

How to cook them

Pre-heat the oven to 400. Pull out a 10-12” oven-safe skillet.

Prepare whatever mix-ins you are going to include, some of our favorites are onion/shallot, bell peppers, asparagus, roasted vegetables, chopped up leftover meat, grated or crumbled cheese. You want about 3 cups total of filling.

If the fillings need to be cooked, like raw vegetables, melt some butter in the skillet and sauté them until they are ready. While the filling is cooking, crack six eggs into a bowl and beat well. Salt and pepper the filling to taste.

Add any other fresh or fried herbs or seasonings you like to filling (oregano, basil, thyme, rosemary, chili powder, garam masala, and za’atar are some of our favorite options).

When the filling that needs cooking is cooked, add any others you were going to add in and then spread it all out evenly. Sprinkle the cheese over (if using) and then pour the eggs on top.

Cook on the stove for a minute until just beginning to set and then put into the oven for 8-10 minutes. To check if it is done, use a sharp knife to cut a tiny hole in the middle.

If egg runs it, put it back in for a minute. If not, then it is done and pull it out.

Let it sit for 5 minutes and then serve!

My favorite way to eat eggs is Spicy Shakshuka.

<p>The post Cooking 101: How to Cook with Eggs, Part 1 first appeared on The Balanced Kitchen.</p>

Making Shakshuka is a comforting process, almost as much as it is to eat. It starts by sautéing onions, peppers, and spices until they meld into an aromatic base. Then tomatoes are added, creating a bubbling red sauce, perfect for cradling the eggs. It’s a recipe that’s open to interpretation, too; some like to add a kick of chili, while others prefer a milder heat, aiming to please a variety of palates.

The name ‘Shakshuka’ itself means ‘mixture’, and that’s exactly what this dish is—a delicious amalgamation of flavors and textures. It’s traditionally served right out of the skillet, and I love to pair it with crusty sourdough bread, perfect for dipping into that spicy sauce and egg yolk. Whether shared with friends or enjoyed in a quiet moment alone, Shakshuka is my go-to comfort food that never fails to satisfy.

What is Shakshuka?

Originating in the Middle East and North Africa, it’s a dish that tells a story of migration, trade, and culinary fusion. It is widely believed that the dish emerged in North Africa, particularly in countries like Tunisia, where the amalgamation of cultures influenced local cuisines. The basic elements of the dish – tomatoes, onions, peppers, and eggs – were brought together in a way that resonated deeply with the Maghrebi food tradition.

Fast forward to today, it’s a global phenomenon, particularly in Israel, where it has been heartily adopted and adapted into the fabric of Israeli cuisine. Its popularity soared as Jewish immigrants from North Africa introduced the dish, making it a staple not just in homes but also in eateries across the country. The joy of dipping bread into its hearty, spiced sauce has captured the hearts of many around the world, turning this once regional delight into a beloved international dish.

Ingredients

When cooking up a vibrant Shakshuka, the perfect blend of spices and fresh ingredients can elevate this dish from good to truly memorable. Here’s what I use to create the magic in my kitchen.

Essential Ingredients for Shakshuka

• Eggs: The star of the show, typically 2 per person.
• Tomatoes: I prefer fresh, extra ripe tomatoes but a can of whole peeled tomatoes also works well. 2-3 tomatoes per person depends on the size of the tomatoes.
• Onion & Garlic: For that essential aromatic foundation, I use 1 large onion and 3 cloves of garlic.
• Pepper: I love adding 1 large bell pepper for a sweet crunch or Jalapenos for some heat.
• Spices: A teaspoon of cumin and paprika each add depth and warmth to the dish.
• Olive Oil: I start with a generous swirl, about 3 tablespoons, to cook the vegetables.
• Salt & Pepper: Essential for seasoning. I never forget a pinch of each.

Optional Add-ins and Variations

• Cheese: A sprinkle of crumbled feta cheese adds a creamy tang.
• Greens: A handful of chopped parsley can bring freshness to the dish.
• Heat: For those who like it spicy, a pinch of cayenne or chopped up chilies can pack a punch.
• Sweetness: Just a pinch of sugar can balance the acidity of the tomatoes if needed.
• Protein: Sometimes I throw in some chorizo or tofu for an extra protein boost.

Step-by-Step Cooking Instructions

I’ve laid out an easy process to help you create your own delicious Spicy Shakshuka. Follow these steps, and you’ll end up with a meal packed with flavor that’s just perfect for any time of the day.

Preparing the Vegetables

To start, I finely chop onions, peppers, and garlic. This trio is foundational for building the taste. In a large skillet, I heat some olive oil and sauté these vegetables, stirring occasionally until they’ve softened. It’s a crucial step to infuse the oil with their flavors.

Simmering the Tomato Sauce

Next, I stir in the spices—which include coriander, cumin, and a bit of paprika—to the softened vegetables, and let them cook together for a few seconds.

Then, I add the chopped tomatoes and green chiles. I season the mixture with salt and let everything simmer, stirring occasionally, until the tomatoes break down and the sauce thickens to my liking.

Poaching the Eggs

Once the sauce is rich and bubbling, I gently add the eggs directly into the skillet, spacing them out evenly. I take care to poach the eggs just right, lowering the heat and covering the skillet. The eggs cook slowly in the sauce; I watch for the egg whites to set while keeping the yolks runny, which takes about 5 minutes.

Final Touches and Serving

Finally, I season the eggs with a pinch of salt and pepper for taste. Just before serving, I garnish the shakshuka with fresh herbs like green onion and parsley, which adds a pop of color and a fresh dimension to the dish. It’s best served immediately, straight from the pan, with a side of crusty bread for dipping into the sauce and yolks.

Accompaniments and Serving Suggestions

When I prepare spicy shakshuka, I always think about what to serve it with to enhance the flavors and make the meal more satisfying. Here’s a list of my go-to accompaniments:

• Bread: A slice of crusty bread or warm pita bread is perfect for scooping up the delicious sauce. I find that the bread also helps to balance the heat with its mild flavor.

Ideally, choose bread that is:

• Cheese: I like to crumble some feta cheese on top just before serving. Its creamy, tangy taste pairs wonderfully with the spiciness of the dish.
• Herbs: Fresh cilantro sprinkled on top adds a lovely fresh flavor and a pop of color. It complements the spices in the shakshuka beautifully.

Serving Suggestions:

1. Place the hot skillet on the table (be careful—use a trivet!).
2. Provide a basket of your selected bread, whether it’s crusty or pita.
3. Have a small bowl of crumbled cheese ready for guests to add to their taste.
4. Lastly, a little dish of cilantro leaves for garnishing ties everything together.

These sides not only add to the meal’s flavor profile but also turn the shakshuka into a more filling feast. Enjoy!

Dietary Adjustments and Substitutions

When I’m in the kitchen whipping up a batch of my favorite spicy shakshuka, I often consider my friends who may have specific dietary needs. Here’s how I like to adjust the recipe to make it more inclusive:

Egg Whites: For those looking to reduce cholesterol, using only the egg whites is a great option. I’ve found that it doesn’t significantly change the taste or experience of the dish.

Vegan: Making shakshuka vegan is simpler than you might think. I swap out eggs for tofu scramble or chickpeas to maintain that high protein content.

Dairy-Free: Luckily, traditional shakshuka is naturally dairy-free, so no change needed here.

Gluten-Free: As there is no bread in the actual shakshuka, it’s already gluten-free. However, I always check my spices and any accompanying bread for hidden gluten.

Vegetarian: The base recipe for shakshuka is vegetarian, but for an extra protein boost, I add legumes, like lentils or white beans, which complement the spices beautifully.

Here are my go-to substitutions in a snapshot:

By keeping these simple adjustments in mind, I can serve up this delightful dish ensuring everyone at my table enjoys a meal that’s right for them!

Nutritional Information

In this section, I’ll break down the nutritional aspects of a Spicy Shakshuka dish. You’ll find out about the calories and general macronutrient content, as well as the specific health benefits of the ingredients that make Shakshuka more than just a tasty meal.

Calories and Macronutrients

• Calories: A typical serving of Spicy Shakshuka has roughly 320 to 400 calories.
• Macronutrients:
  • Protein: Shakshuka is a protein-boosting meal, thanks to the eggs. One serving can provide about 12 to 16 grams of protein.
  • Carbohydrates: The exact number can vary, but it’s usually around 15 to 20 grams of carbohydrates per serving.
  • Fats: The olive oil and eggs contribute to the fat content, totaling about 15 to 25 grams per serving.

Health Benefits of Key Ingredients

• Eggs: These are a fantastic source of high-quality protein and contain all nine essential amino acids. They support muscle growth and repair, making them a key component of a healthy Shakshuka.
• Tomatoes: Not only do they give the sauce its iconic flavor and rich consistency, but they’re also a great source of vitamins C and K, potassium, and the antioxidant lycopene. These nutrients are essential for heart health and skin protection.

Tips and Tricks

When making spicy shakshuka, getting the eggs perfectly poached and adjusting the spice to your preference are crucial. I’ll share my personal tricks to mastering these elements of the dish.

Achieving Perfectly Poached Eggs

To ensure perfectly poached eggs with runny yolks, patience is key. I start by creating small wells in the spicy tomato sauce and gently cracking the eggs into each. I cover the pan with a lid to trap the steam, which cooks the eggs evenly. Timing is everything; I usually give it about 4-6 minutes for the whites to set but the yolks to remain runny.

Spice Level Adjustments

Everyone’s spice tolerance varies, so I find it essential to taste as I go when adding heat to my shakshuka. I start with a base of mild spicy flavors and then add more as needed. Incorporating red pepper flakes or a bit of hot sauce can quickly elevate the heat. However, if I’ve gotten a bit heavy-handed, a spoonful of sugar can help balance it out. Remember, it’s easier to add more spice than it is to take it away!

Storage for Leftovers

I really wanted to write what to do with leftover shakshuka, however, within minutes, it usually look like this:

Explore More Egg Recipes

When I’m in the mood for something egg-centric but looking to switch it up from my beloved Spicy Shakshuka, I turn to a variety of other delightful egg recipes. Here are a few of my favorites that always hit the spot:

• Eggs in Purgatory: Similar to shakshuka, but with a rich, slightly spicy tomato sauce that’s absolutely divine. It’s a hearty meal that’s perfect for brunch or a comforting dinner.
• Baked Eggs: I love whipping up baked eggs when I’m craving something simple yet satisfying. They can be jazzed up with various ingredients like ham, cheese, and herbs.

Of course, we can’t forget about green shakshuka. Packed with leafy greens like spinach or kale, it’s a fresh take on the traditional red sauce version. Here’s a quick and easy recipe I like to follow:

1. Sauté onions and garlic in olive oil.
2. Toss in a handful of greens and let them wilt.
3. Crack the eggs directly into the pan and bake until just set.

For those who prefer their eggs with a bit more structure, consider these options:

Whether you’re after something saucy, baked, or even leafy, eggs have a way of making a meal feel special without much fuss. Do give these recipes a try; they’re sure to please any egg enthusiast!

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Spicy Shakshuka Recipe

Spicy shakshuka made with eggs that are cooked easy on top of a simmering mixture of tomatoes, jalapeños, onions, and garlic. What really boost this dish is a little bit of spices and fresh herbs!

Course Breakfast, Lunch

Cuisine Israeli, Mediterranean

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 2 people

Author Jessica

Ingredients

• 2 tablespoons olive oil
• 1 small onion chopped
• 3 cloves garlic minced
• 1-2 jalapeño peppers finely chopped (adjust to taste)
• 1 teaspoon ground cumin
• 1 teaspoon ground paprika
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cayenne pepper optional, for extra heat
• 4 tomatoes sliced
• Salt and pepper to taste
• 4 large eggs
• Fresh cilantro or parsley chopped, for garnish
• Bread or pita for serving

Instructions

• Heat the oil: In a large skillet or cast-iron pan, heat the olive oil over medium heat.
• Sauté the vegetables: Add the chopped onion and cook until it becomes soft and translucent, about 5 minutes. Add the red and green bell peppers and cook for another 5 minutes until they begin to soften. Add the minced garlic and sauté for another minute, until fragrant.
• Add the spices: Stir in the ground cumin, paprika, coriander, and cayenne pepper (if using). Cook for about 1 minute to toast the spices.
• Add the tomatoes: Pour in the sliced tomatoes, stirring to combine. Season with salt and pepper. Add the chopped jalapeño peppers. Let the mixture simmer for about 10-15 minutes, until it thickens slightly.
• Make the wells: Using a spoon, make small wells in the tomato mixture. Crack an egg into each well. Cover the skillet and cook on low heat until the egg whites are set but the yolks are still runny, about 8-10 minutes. If you prefer your eggs more cooked, leave them a bit longer.
• Garnish and serve: Remove the skillet from the heat. Sprinkle chopped cilantro or parsley over the top. Serve hot with bread or pita for dipping.

<p>The post Spicy Shakshuka Recipe first appeared on The Balanced Kitchen.</p>

If taking a step outside of your comfort zone sometimes involves cooking, then I’ve got some great recipes for you in this Recipe Roundup! The first two recipes in the Roundup came about because one of my clients gave me some homemade goat milk paneer (Indian cheese) and since Saag Paneer is one of my all-time favorite dishes, I jumped at the chance to make it for the first time, so an Indian dinner was in the cards. The waffle recipe is a game changer if you are a fan of waffles that are crispy on the outside and light and fluffy on the inside. And the Southwestern Spinach and Black Bean Dip is likely to become a go-to in our house. Are you ready to step out of your bubble and try a new recipe?

Saag Paneer: Spinach with Indian Cheese after poking around online for a while I settled on this recipe because it seemed to be the most manageable. Instead of using frozen spinach I used spinach from my farm share, I used coconut oil instead of vegetable oil, and I skipped the chili pepper in the hopes that my boys would be more open to eating it. Other than those modifications, I followed the recipe closely and the outcome was AMAZING. I could have eaten it for a week straight. My boys still weren’t convinced, but did eat the little bit that they each had on their plate, and my husband loved it almost as much as I did.

Make again? Absolutely and soon!!

Potato Curry with Peas and Carrots I made this to accompany the Saag Paneer because I was confident that my boys would enjoy it, and I was right. I found the directions on this recipe to be a little vague for my taste, but I have made enough curries that I could figure it out. It did take longer than I had anticipated, but the flavors were fantastic and it was relatively simple to make.

Make again? Yes. But I’ll probably type up my own directions to follow. Maybe I’ll post that recipe sometime soon…

Best Homemade Waffle Recipe I stumbled upon this recipe last weekend as I was trying to find a waffle recipe that only required one egg. The secret ingredient in this recipe is cornstarch and I have to say that I am a convert! I made this recipe using spelt flour instead of all purpose flour, to add some whole grain heft, and they were still light and fluffy on the inside and crispy on the outside. All four of us LOVED these waffles. Two quick notes: 1) the batter is much runnier than any other waffle batter I have ever made and seemed to require more batter per waffle, so be prepared and 2) I will never make a single batch of this recipe again. Even for my family of four, this recipe was barely enough for breakfast and I guarantee you will want leftovers for the freezer.

Make again? Yes! This is going to be my new go-to waffle recipe!

Southwestern Spinach Black Bean Dip I made this to take as a side dish to a taco night at a friend’s house. Instead of canned corn I used frozen and I added a bunch more spice, but other than that I followed the recipe. It was delicious, filling, and packed with spinach. It also makes a TON! We gorged on it and there was still a lot leftover, which I then mixed with some leftover chicken to make a variation on my baked chimichangas, which were the biggest hit of the week in my house.

Make again? Definitely and definitely will turn the leftovers into baked chimichangas again, too!

<p>The post Recipe Roundup: May and Early June Edition first appeared on The Balanced Kitchen.</p>

I want to be honest with you, a year ago these frittatas would likely not have been a success in my house because both of my boys were very skeptical of radishes, but this year they have discovered the joys of a crunchy, fresh radish, which has made salad-making a lot more fun recently and has made these frittatas an easier sell. So, if you’ve got a kiddo who is giving you a rough time about the seasonal produce that you are so excited about, all I can say is stick with it, keep introducing it in different ways, without pressure, and one day you may turn around to discover a little person crunching on a radish they plucked from the dinner salad as they were setting the table. Miracles do happen!

The main reason I am really loving these mini-frittatas, though, is that they are the perfect make-life-easier cooking project. They are quick and easy to make, freeze well, include another dose of vegetables, and can be used for any meal—serve with toast and you’ve got a quick breakfast, add some breakfast potatoes and you’ve got brunch, serve with a side salad or grain salad and you’ve got lunch or dinner. So, please, while arugula and radishes are at their peak (now!), make a batch or three of these to stash in your freezer for your next crazy morning or what-am-I-going-to-make-for-dinner-tonight?! evening. You will be so glad you did.

<p>The post Arugula and Radish Mini-Frittatas first appeared on The Balanced Kitchen.</p>

Salads. Hard-boiled eggs are a natural addition to salads! Whether it is a cobb, chef’s, or nicoise salad, hard-boiled eggs are wonderful, plus by throwing in some eggs and adding some crusty bread on the side, a side salad can quickly become an easy meal.

Egg Salad. Whether you like it classic with mayo or healthified with Greek yogurt, egg salad can be a great lunchbox addition as you make your way through those eggs.

Super Easy Deviled Eggs. These are my ultimate go-to—everyone in my family gets excited about them and they are ready in just a few minutes. They can make a great side dish or appetizer and also work wonderfully in lunchboxes. There are also endless variations with different spices (curry, garam masala, chili powder), herbs (fresh or dried), or other mix-ins (bacon, anyone?).

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Simplest Deviled Eggs

adapted from The Kitchn

Course Appetizer, Side

Author Jessica Braider

Ingredients

• 6 hard-boiled eggs
• 3 Tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon capers minced (optional, but highly recommended)
• Salt and pepper
• Paprika and minced parsley for garnishing optional

Instructions

• Slice your hard-boiled eggs in half, lengthwise.
• Gently squeeze the whites so that the yolks pop out. Put the yolks in a medium-sized bowl.
• Mash the yolks with a fork, then add the mayonnaise, mustard, capers, and some salt and pepper. Mix until smooth and taste for seasoning.
• When the mixture tastes good, either scoop it and place it back into the egg whites or, if you want it to look fancier, put it into a Ziploc bag, cut off one corner of the bag (basically you are making a piping bag) and then squeeze the mixture into the egg white halves.
• Sprinkle the tops with paprika and parsley.

Notes

Deviled eggs are best eaten in the first 24 hours. To store them, place in them in a container with an airtight lid and put them in the fridge.

What are your favorite ways to use up hard-boiled eggs? Share your ideas in the comments!

<p>The post 3 Easy Ways to Use Up Hard-Boiled Eggs, Plus the Simplest Deviled Eggs first appeared on The Balanced Kitchen.</p>

These muffins are super simple to make (especially if you cheat and buy the already cooked beets like I did)! It is pretty much a dump, mix, and spoon out muffin mix. They are sweet enough to be a tasty breakfast or a healthy snack for the big day.

So whip these up this weekend for a nice little surprise for your family, your co-workers, or anyone else who could use a little extra love!

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Beet Rosemary Muffins

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12

Author Jessica Braider

Ingredients

• 4 Tablespoons unsalted butter
• 1/2 cup honey
• 4 small to medium cooked beets
• 2 eggs
• 1 1/2 cups spelt or whole wheat flour
• 1 teaspoon dried rosemary
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup chopped walnuts optional

Instructions

• Preheat the oven to 350 and spray your muffin tin or line it with muffin liners.
• Cream the butter and honey in a food processor. Add the beets and eggs and puree until the beets are smooth.
• Add the flour, rosemary, baking soda, and salt and mix until just combined.
• Add walnuts, if using, and mix until well combined.
• Spoon out batter into muffin tin and bake for 20 minutes.
• Remove from oven and cool on rack.

<p>The post Beet Rosemary Muffins first appeared on The Balanced Kitchen.</p>

By posting this recipe I am entering a recipe contest sponsored by the Wild Blueberry Association of North America and I am eligible to win prizes associated with the contest. I was not compensated for my time.

The other night I stopped by a friend’s house and we got to lamenting the fruit selection at this time of year. The citrus is ok and sometimes you can find a good pineapple, but the apples are past their prime and berries are way out of season. In short, it is a bummer. So that is when I shared my secret to surviving the mid-winter fruit doldrums: frozen fruit! This is the time of year when I stock up on frozen berries each week and use them to mix into yogurt and oatmeal, bake them in desserts, and make smoothies. So when I was invited to participate in the Wild Your Smoothie Recipe Contest I was psyched because it meant I could share one of my absolute favorite smoothies made with my hands-down favorite frozen fruit: wild blueberries.

If you have never tried wild blueberries, you are missing out! They are what blueberries are supposed to taste like—a sweet and tart flavor explosion in your mouth! They have a much stronger blueberry flavor because the plants are wild and genetically-diverse with thousands of interlocking plants spreading naturally across fields called barrens. As I kid I loved picking wild blueberries, but they can be hard to find, so now I depend on the frozen version, which miraculously keep their flavor and nutrition since they are individual quick-frozen at harvest. The other perk of wild blueberries is that they have twice (!) the antioxidant capacity of the larger, cultivated blueberries and can help with gut health, diabetes, cancer, and brain health. Pretty amazing, right?! And here’s the best part: frozen wild blueberries are super easy to find since almost every grocery store has them!

Ok. So now let’s talk about this smoothie. It is, in a word, heavenly. I am not a big fan of those super, sweet one-note smoothies that make you feel virtuous but don’t really have much interest to them. I like smoothies to have a kick, something that makes them different and interesting. And this one fits the bill! Between the super blueberry-ness and the ginger and cardamom, you’ve got layers of flavor that make you feel like you are drinking a decadent, creamy, luscious treat, while still getting an amazing nutritional boost with greens, antioxidants, and anti-inflammatories all in one. Ready to dive in? Here’s the recipe!

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Wild Blueberry Flavor Burst Smoothie

Course Breakfast, Dessert, Snack

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 -2

Author Jessica Braider

Ingredients

• 1 cup frozen wild blueberries
• 1 cup milk or milk alternative of your choice
• 1 banana
• 1 or 2 handfuls of baby spinach about 1 cup
• ½ cup pineapple fresh, frozen, or canned
• 1 teaspoon grated ginger
• ½ teaspoon cardamom

Instructions

• Combine all the ingredients in your blender and puree until smooth. Enjoy.

<p>The post Wild Blueberry Flavor Burst Smoothie first appeared on The Balanced Kitchen.</p>

Can you believe that Thanksgiving is just around the corner?! It completely snuck up on me. Luckily, this year is kind of like my year off. Our family has a tradition of staying in the DC area for one year and then going up to extended family in New Jersey the next. When it is nearby I am in charge of the Turkey (high stakes cooking!), but on the New Jersey years I am usually assigned a simpler, more transportable set of dishes. This year I am responsible for the corn bread and an appetizer. I will likely bring some classic cornbread so as not to rock the boat too much, but I also like to bring a new and different spin on recipes and now I’ve got two contenders: last week’s feta jalapeño corn muffins and this week’s wild blueberry corn muffins. It is going to be a hard call…

When I was invited by The Recipe Redux to come up with recipes made with wild blueberries my mind went into overdrive. You see, when I was a kid growing up in New England we used to eat wild blueberries right off the side of the trail on hikes. As my brother and I would start to tire out, my mom and dad would encourage us to keep looking for blueberries and those little blue berries were so good that it kept us going. So then I got to thinking about Thanksgiving coming up and how it is actually kind of likely that these little guys were served on those early Thanksgiving tables in pies or breads and that is when wild blueberry corn muffins came to mind. It felt like a natural pairing!

What really makes these muffins great are the wild blueberries because they bring so much flavor. You see, wild blueberries have a much stronger, more complex flavor than the big cultivated ones that we are all used to these days. That pop of flavor really makes these muffins fun and delicious! It also makes them healthier because wild blueberries have 2x the antioxidants, 8x the manganese, 72% more fiber, and 32% less sugar than cultivated blueberries. Plus the fact that they are frozen immediately after harvest locks in the nutrition and flavor. More flavor and more health benefits?! Yes, please!

Another benefit of these muffins is that they are super easy to make. Really! This is a recipe that my boys could make on their own, no problem. So whether you are the main Thanksgiving cook and are looking for a simple recipe to fill out your meal plan or you are a novice cook looking for a recipe you can’t mess up, this is the one!

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Wild Blueberry Corn Muffins

Course Breakfast, Side

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 12

Author Jessica Braider

Ingredients

• 1 cup cornmeal I like to do ½ a cup of the coarse and ½ a cup of the fine to give more texture
• 1 cup whole wheat or spelt flour
• ¼ cup white sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 egg beaten
• ¼ cup butter melted
• 1 cup milk
• ¾ cup frozen wild blueberries

Instructions

• Preheat oven to 400 and spray or grease muffin tins, or line with liners.
• In a large bowl, mix together the corn meal, flour, sugar, baking powder, and salt.
• In a small bowl, melt the butter. Once the butter is melted, crack the egg into the butter and lightly beat with a fork so it is well combined. Pour the butter, egg, and milk, into the dry ingredients and stir gently to combine. Spoon the batter into the muffin tin.
• Gently fold in the frozen wild blueberries.
• Bake for 15-20 minutes, or until a toothpick inserted into the middle of a muffin comes out clean. Cool on a cooling rack.

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<p>The post Wild Blueberry Corn Muffins first appeared on The Balanced Kitchen.</p>

The base for these muffins is quite simple and could be used with any sort of berry you want to add. Blueberries, raspberries, and blackberries would all be delicious! The trick with all the delicate berries is to fold them in very gently at the last minute. This will minimize how much they get broken up and, therefore, how much juice they release in the batter.

Cooking Tip: If you aren’t an experienced baker, “folding” something into a batter means that you gently and carefully mix an ingredient into the batter using a lifting motion rather than a stirring one. The best way to do this is to use a rubber or wooden spatula to go down to the bottom of the bowl, scrape across the bottom, and come back up “folding” the batter on top of the newly added ingredient. You do this gently and carefully until the new ingredient in incorporated. This technique is used for delicate ingredients, such as berries, and also for whipped or beaten ingredients, such as eggs and cream, where you want to keep as much of the air you have added through the whipping or beating as possible.

So give these muffins (and folding ingredients, if that is a new concept to you) a try! I think you will find they are a wonderful way to celebrate this wonderful, and all too brief, strawberry season!

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Strawberry Muffins

Course Baked Good, Breakfast, Dessert

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12

Author Jessica Braider

Ingredients

• 1 ½ cups fresh strawberries sliced
• 2 cups spelt flour or one cup all purpose and one cup whole wheat
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¼ teaspoon ground cinnamon
• 1 large egg
• ½ cup granulated sugar
• ¼ cup brown sugar
• 1 cup plain yogurt
• 1/3 cup coconut oil or canola
• 2 teaspoons vanilla

Instructions

• Preheat the oven to 350 and spray the inside of a muffin tin. Wash and gently dry the strawberries. Hull them (cut off the tops) and slice them relatively thinly, about ¼-inch thick.
• In a large mixing bowl, whisk together the flour, soda, salt, and cinnamon.
• In a medium bowl, combine the egg, sugars, yogurt, coconut oil, and vanilla extract. Gently whisk them together so that the egg is well blended. With a rubber or wooden spatula, mix the wet into the dry ingredients. When it is well combined, gently fold in the strawberries.
• Distribute amongst the muffin cups and bake for 20 minutes. Cool on a cooling rack.

<p>The post Strawberry Muffins: A Seasonal Treat first appeared on The Balanced Kitchen.</p>